The power protein vegan salad combining nuts, beans, and hearty grains. Topped with a delicious sprinkling of toasted nuts and seeds, including almonds that have been chilli roasted for that smoky and spicy flavour which complements the mighty beans and hearty quinoa perfectly.
Ingredients:
- 150g spinach & rocket
- 200g cooked Buckwheat
- 100g edamame beans
- 100g kidney beans
- 100g chickpeas
- 10 Chopped cherry tomatoes
- 1 x Red onion sliced
- Roasted Almonds: 100g flaked almonds, 1/2 tsp smoked paprika, 1/2 tsp chilli powder
Dressing:
- 3 tbsp lime juice
- 2 tbsp rapeseed oil
- 1 garlic clove
- 1 tsp smoked paprika
- 1/4 tsp chilli flakes
- Pinch of salt
Method
- Bring a pan to a medium heat and add the almonds, oil and spices. Mix well until almonds are well coated. Cooked until they slightly brown. Be careful not to burn.
- Mix greens, buckwheat, beans and onion until combined. Add the roasted almonds and sprinkle with the dressing.
